It’s finally October here in Tokyo and not only is it finally not blistering hot, but it’s also finally Halloween season–the best time for baking. The time when I can make all the bat and ghost-shaped, pumpkin-flavored things I want and no one bats an eyelash. And what better way to kick off the Halloween season but with some cut-out Halloween cookies? It’s become sort of a yearly tradition for me to make cut-out Halloween cookies and I made some more this year, but I decided to swap my usual sugar cookie recipe for pumpkin spice this year. [Continue Reading/続きを読む]
As those of you who follow me on Instagram know, over the last year I’ve been into making “cocktail cupcakes” inspired by cocktails and alcoholic beverages. Pink champagne cupcakes, strawberry margarita cupcakes, sangria cupcakes, mojito cupcakes, whiskey red velevet cupcakes–I’ve made a lot of cocktail cupcakes and yet up for whatever reason, up until now I had completely overlooked the obvious, “gothy-est” cocktail cupcake: absinthe cupcakes. [Continue Reading/続きを読む]
I have a confession to make: I have an avocado addiction. The minute the weather turns warm in the spring, I get a mighty craving and no matter how many I eat, I never get sick of them. While avocado season here is coming to an end and I should be suppressing my avocado addiction in favor of fall flavors like kabocha squash and sweet potatoes, we’re still having some warm days here in Tokyo so I feel justified in continuing to chow down on cool avocado dishes like this salmon avocado yukhoe (“yukke” in Japanese spelling).
Going to try this recipe/diy blogging thing. Will try not to break anything in the process.